... appreciate my recipes every Monday. Blackberry jelly receipe appeared in last Monday's issue; but I will give it again. BLACKBERRY JELLY. 3 lbs. of blackberries, 11 pints of water, 3 large apples . Sugar. ...

... made with Te extract the tbe rest pst in jot, ond Uae mast be placed im 6 of boiling water on the Por coking apple con be mined wah the apples be enred. quartered, and stewed ing peeled them ached to the fresh {rest Pale. aed ...

... clols. less of mer- blackberry jam and blackberry and apple can from us than in the corresponding be made for less than threepence a pound, od of 1913; but in the ten months ended even with sugar at war prices. To make biackberty jelly firm and sweet, | ...

... Ingredients tin sweetened Ingredients—4 medium apples, condensed milk, grated raw apple, cupful blackberry pulp. Golden corn Hakes. Syrup or sugar. Method Peel the apples and Method-.\Ui*h the blackberries grate into a howl an easy-work ...

... 3 large apples. Sugar. BLACKBERRY U APPLE SOUFFLE. 1 lb. apples. 14 lbs. of blackberries. The whites of 2 eggs. 4 lb. Demerara sugar. lb. castor sugar. Sugar coloured pink with cochineal. Method:—Stew the prepared fruit with the Demerara ...

... NEW MINCE MEAT. Flavourlib. Jar, 1/6. 21b. Jar NEW ZEALAND HONEY— In fine condition. Cartons shout 11b. CHIVERIF BLACKBERRY APPLE JELLY — Per 21b. Jar PURE COCOA:Manufactured by Van Houten. FRENCH PRUNES. New— The medicinal fruit of Franoe. Per lb. 161 ...

... DRIED APRICOT AND APPLE 71bs. apples; 11b. dried apricots; fib. sugar to each I pint juice; juice 1 lemon; 7 pints water. Cut the apricots in halves, put them into a basin and just cover with cold water, soak them overnight. Prepare apples and cook them as ...

... into hot dry jars. Apple Jelly. To every pint ot tpple allow llh. preserving sugar, lemon, and’ eis cloves, joz. bruised whole ginger. Method-Use red-skinned apples if possible, these mcke the best coloured jelly. Windfalls and apples ate ...

... COOKERY HINTS Jelly ** Housekecpa A BELFAST reader asks for recipes fo using sloes—not sloe wine”—as there heavy crop this year. The most frequent recipes are those for jellies made with apples or blackberries and sloes. The proportions vary from equal ...

... they would be hard to classify. hey belong chiefly Elderberry jelly the Irish countryside. Some are not seasonable at the Ingredient, -21 b. elderberries, . , 34!b. apples nr blackberries, moment but cut them out and ater> 1 b. sugar to 1 pint juice ...

... the chons, removing some of Ingredients—Same blackberry jelly, whites the fat, and sprinkle with pepper. Make the sggt. | gridiron hoi over a clear fire, and rub the bars Method—Make in the way as the jelly, with a piece fat. Lay the ehopa the When the ...

... and put ihe fry on the top Bake for rry and Apple Jan—Allow one und of apples to crery tnree pownds of barnes, amd three-quarters of a pound of sugar to every puuod of the mixed fruit Peel, and the apples and in the preserving pam vith the black- en ...